BWM Designers & Architects

The Donau Bar, Vienna Melange, Wiener Deli, Rotunde Restaurant, Riesenrad Restaurant and Walzer Lounge – with a total capacity of just under 1,100 seats – form the heart of the dining area at VIECON, Vienna Congress & Convention Center. BWM were commissioned by Gerstner, the venue’s long-standing food service partner, to give these spaces a comprehensive redesign. “On the one hand, this meant addressing functional and operational aspects; on the other, it involved developing a cohesive design concept. The concept needed to be flexible enough to adapt to the individual requirements of each area. Overall, the goal was to create a welcoming, comfortable atmosphere that invites both exhibitors/businesses and visitors to spend more time there,” explains Erich Bernard of BWM Designers & Architects.

Materials & atmosphere.

BWM created a simple yet inviting and interior concept in the style of urban delis, bringing warmth to the otherwise modern and somewhat cool architecture of the convention centre. The colour scheme builds on Gerstner’s corporate colour, combining muted shades of green with a pop of red for contrast. The challenge was to create a cohesive overall look that would not overshadow the exhibitors/businesses companies or clash with their corporate identities.

The choice of materials further supports this concept: wooden cladding on counters, walls and surfaces adds warmth, while room dividers and curtains provide flexible visual separation. Warm lighting, created with light boxes as well as pendant and wall lights, complements the primary lighting and also doubles as a design element. In each eatery, the bar takes centre stage as a welcoming focal point.

New qualities of hospitality.

Further, BWM Designers & Architects created a range of new seating setups, adding communal tables of varying heights as well as benches and seating islands. In the buffet area, for example, high tables create a calm anchor within an otherwise very busy zone. The deli, on the other hand, features smaller tables that can be pushed together as needed to accommodate groups of two, four or six. In the restaurant, BWM developed a varied landscape of seating heights, structuring the space through different types of seating, including a centrally placed seating island with cosy benches, a raised communal table and classic diner-style seating. Flexibility was also built into the design, with some of the furniture conceived for multiple uses – including mobile elements such as benches, room dividers and signage panels that can be used across different areas and in open spaces.

Preservation and resource efficiency.

BWM took a resource-efficient approach by preserving most of the existing structures. All the table bases were reused and only the tabletops replaced. The bar and kitchen areas were not fully rebuilt but simply given new cladding. BWM also chose to apply film to existing glass surfaces instead of replacing them.